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peer-reviewed research article

New quality index based on dry matter and acidity proposed for Hayward kiwifruit

authors

Gayle Crisosto, Department of Plant Sciences, UC Davis
Janine K. Hasey, UC Cooperative Extension, Sutter-Yuba Counties
Jorge A. Zegbe, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Zacatecas, Mexico
Carlos H. Crisosto, Department of Plant Sciences, UC Davis

publication information

California Agriculture 66(2):70-75. DOI: 10.3733/ca.v066n02p70. April-June 2012.

NALT Keywords

kiwifruit

Summary

In sampling of California kiwifruit, those with dry matter levels exceeding 16.1% were most acceptable to consumers.

author affiliations

G.M. Crisosto is Specialist, Department of Plant Sciences, UC Davis; J. Hasey is Farm Advisor, UC Cooperative Extension, Sutter-Yuba Counties; J.A. Zegbe is Visiting Scientist, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Zacatecas, Mexico; C.H. Crisosto is UC Cooperative Extension Postharvest Physiologist, Department of Plant Sciences, UC Davis;

author notes

This research was funded by the California Kiwifruit Commission and USDA NIFA grant #2009-51181-05783. Part of the data analysis was undertaken during J.A. Zegbe's sabbatical leave, supported by the Consejo Nacional de Ciencia y Tecnología (CONACYT, México) No. Ref. 94173, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP, México) and Univer-sidad Autónoma de Zacatecas (México).


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